The BEST Double Chocolate Chip Gluten-Free Cookies – Easy!
The BEST Double Chocolate Chip Gluten-Free Cookies bring all the chocolate magic with every bite! Semi-sweet chocolate and Guittard Large Milk Chocolate Baking Chips in a moist, chewy chocolate cookie! No stand mixer is required, and the cookie dough comes together quickly with oodles of chocolaty goodness!
- Prep Time: 15 Minutes
- Cook Time: 20 Minutes
- Total Time: 35 Minutes
- Yield: 18 Large Cookies 1x
- Category: Desserts
- Method: Bake
- Cuisine: American
- Diet: Gluten Free
Ingredients
Units
Scale
- 3 Cups Gluten-Free Flour (I used Cup 4 Cup Gluten-Free Flour Blend)
- Semi-Sweet Chocolate Chips – 1 cup
- Guittard Large Milk Chocolate Baking Chips – 1 and 1/2 cups
- Organic Unsweetened Cocoa Powder – 1/2 cup
- Eggs – 2 Room Temperature
- Vanilla Extract – 2 Teaspoons
- Baking Soda – 1/2 Teaspoon
- Salt – 1/2 Teaspoon
- Melted Butter – 2 and 1/2 Sticks Butter
- White Sugar – 1 cup
- Light Brown Sugar – 1 and 1/2 cups
Instructions
Pre-heat Oven to 350 degrees F.
- Melt Butter over low heat, turn off the flame, and cool to room temperature.
- Place Gluten-Free Flour, Sugar, Light Brown Sugar, Salt, Baking Soda, and Cocoa Powder in a large mixing bowl and combine thoroughly.
- In a separate bowl, whisk eggs and add vanilla and cooled butter. Blend.
- Add wet ingredients to dry ingredients. Combine well.
- Add semi-sweet and milk chocolate chips. Mix until well combined. I used my hands. It’s a thick, sticky cookie dough. Fold the dough several times until all the chocolate chips are integrated thoroughly.
- Using a large cookie scoop (a 1/4 cup spring-loaded scoop), measure six cookies per prepared baking tray with a silicon liner or parchment paper. The recipe makes 18 large cookies.
- Bake for 15-18 minutes until a toothpick comes out clean. Do not overbake, or the cookies will be dry. Remove them from the oven and let them rest for 20 minutes before transferring them to a cooling rack. They will firm up as they come to room temperature.
Notes
- You can use any chocolate chips you desire. For a fudgy texture, I recommend mixing a milk chocolate chip with a semi-sweet or dark chocolate chip. I love Guittard Chocolate Baking Chips.
- I used Guittard Milk Chocolate Baking Chips. You can also use Chocolate Chunks.
- I used Cup 4 Cup Gluten-Free Flour. You could use Bob’s Mill Gluten-Free Flour Blend or King Arthur Gluten-Free Flour Blend.
Storage
Store in an airtight container for up to 4 days. Alternatively, you can refrigerate or freeze the cookies.
